LITTLE DARLING 3412 BIRTHDAY MALT WHISKEY - AVAILABLE FOR LIMITED TIME

An old proverb states that the quickest way to someone’s heart is through their stomach, and, in the case of our Orphan Girl Caramel Cream Truffles, it’s true! Show off your love and cooking skills for everyone special in your life this Valentine’s Day.

 

Ingredients
2 oz Orphan Girl Bourbon Cream Liqueur
9 oz Melting Caramels
2 cups Semi-Sweet Chocolate Chips

 

Procedure 
Add your Semi-Sweet Chocolate Chips to a microwave-safe bowl. Melt them down, checking and stirring every 10 seconds to ensure chocolate does not burn. Take this chocolate and fill your silicon mold. Once full, turn your mold upside-down to allow excess chocolate to strain.

While the chocolate is straining, add your two shots of Orphan Girl Bourbon Cream Liqueur to a small stove-top pan. Turn the heat to low and allow to run until simmering. During this time, put your now-strained chocolate mold into the freezer and measure out your 9 oz of Melting Caramels. Similar to your chocolate, add the caramel to the microwave, checking it and stirring every ten seconds until loose. Once the Orphan Girl has started to simmer, add it to your caramel cream to create the filling of your Orphan Girl Caramel Cream Truffles.

Take your caramel cream and add it into a piping bag (or use a Ziplock bag with the tip cut off). When the caramel cream has cooled, pull your chocolate molds out of the freezer. Now, pipe your caramel cream into the chocolate molds. Put them in the fridge for 20 minutes.

Heat your Semi-Sweet Chocolate again and keep stirring to keep it loose as it cools. Pull your chocolate molds out of the fridge and top them off with more chocolate. Throw them back in the fridge.

Allow to cool for 20 more minutes before taking them out. Pop them out of the mold and enjoy!

Share your recipes with us on social media with our hashtag #HeadframeRecipes or send them to marketing@headframespirits.com to be featured on our website!

 

Special Tools 
Silicon Mold

 

Variations
Try using our seasonal flavors like Snowdrift Seasonal Sweet Cream Liqueur to change the flavor of your caramel cream.

Looking for a twist on the classic Christmas cookies? Look no further! These Snowdrift Snickerdoodles are sure to be Santa’s new favorite cookie. Flavors of cinnamon and cream swirl together in these delicately soft cookies.

 

Ingredients

Cookies
2 sticks of Butter, room temperature
1 cup Sugar
1/2 cup Brown Sugar
1 Egg, room temperature
3 1/4 cups Flour
1 tsp Cream of Tartar
2 tsp Vanilla Extract
1/2 tsp Salt
1 tsp Baking Powder
2 tsp Cinnamon
1/4 cup Snowdrift Seasonal Sweet Cream Liqueur, you can substitute with Orphan Girl Bourbon Cream Liqueur

Cinnamon Topping
1/4 cup Sugar
3/4 tsp Cinnamon
1/2 tsp Nutmeg

 

Procedure
Preheat your oven to 375 degrees.
In a large stand mixer set to low, with the paddle attachment, stir together your Sugars and Butter.
Allow it to fully incorporate before slowly adding in your Egg. Beat for about 2 minutes.
In a separate bowl, combine your remaining dry ingredients (not including your Cinnamon Topping). Slowly introduce your dry ingredients into the stand mixer with your wet ingredients. When it reaches a dough consistency, roll into little balls.
Take your Cinnamon Topping mix and roll your dough balls in the mix. Place on a baking sheet and cook for 10-15 minutes or until golden brown.
Allow them to cool before you set them out for Santa!

Shared by one of our own Headframe customers, Kristi Boston, this Snowdrift Banana Bread is smooth, sweet and unique enough to dazzle! We are lucky she shared this delicious recipe, and a taste of it, with us.

 

Ingredients
2 cups sifted Flour
2 tbsp Baking Powder
1 tsp Salt
1/2 tbsp Baking Soda
1 cup Sugar
1/2 cup Butter or Margarine, room temperature
2 Eggs
1 cup mashed Bananas
1/3 cup Snowdrift Seasonal Sweet Cream Liqueur, you can substitute with Orphan Girl Bourbon Cream Liqueur
1 tsp Lemon Juice

 

Procedure
Preheat your oven to 350 degrees.
In a large stand mixer set to low, stir together your Flour, Baking Powder, Salt, Baking Soda and Sugar.
Slowly add your Butter or Margarine, Eggs, mashed Bananas, Snowdrift Seasonal Sweet Cream Liqueur and Lemon Juice.
Beat all ingredients together for two minutes on medium speed. Your batter should become well incorporated. Optional, if you’d like to add in 3/4 cup chopped nuts, add them now.
Pour your batter into a greased or nonstick 9×5 (large) loaf pan. If adding nuts, sprinkle any remaining nuts on the top of your loaf.
Bake for 1 hour and 15 minutes at 350 degrees. Let cool on a wire rack before slicing and enjoying!

 

Banana Bread Facts
If your loaf ‘cracks’ on the top, don’t fret, your proportions are ‘just right’! If your loaf seems a tiny bit undone on top, believe it or not, people fight over that. Let it be.

A special twist on an early morning classic, our Headframe test kitchen created Pink Pancakes in honor of Breast Cancer Awareness Month. Ribbons of maple syrup swirl over fluffy pink pancakes topped with a dollop of Orphan Girl whipped cream. Delicious no matter what shape or size they turn out.

 

Pink Pancakes
1 cup Milk
1 large Egg
1 tbsp Melted Butter
1/2 tsp Vanilla Extract
2 tbsp Maple Syrup or Local Honey
1 cup Flour
1 tbsp Baking Powder
1/4 tsp Salt
1/4 cup Beet Juice

 

Whipped Cream
1 cup Heavy Cream
3 tbsp Confectioners Sugar
2 oz Orphan Girl Breast Cancer Awareness

 

Procedure 
To make your pancakes, blend together your Beet Juice, Milk, Egg, Butter, Vanilla Extract and Maple Syrup (or Local Honey) until fully combined.

Slowly mix in your Flour, Baking Powder and Salt to your mixture.

During this time, heat a stove top pan over medium-low heat adding Butter to the surface or a non-stick spray of your choice.

Once the pan is warm, add 1/3 cup of batter to the griddle and cook for 2-3 minutes or until small bubbles start to form on the top. Flip the pancake and cook for another 1-2 minutes. Repeat for the remaining batter.

During this time, start on your Whipped Cream. Mix your Heavy Cream and Confectioners Sugar together until you see stiff peaks form. We would recommend doing this with a stand mixer or in a blender. Once stiff peaks have formed, slowly add in your Orphan Girl 1 oz at a time and blend constantly.

Serve up your Pink Pancakes with a dollop of Whipped Cream, adding any extra fruit or ribbons of maple syrup on top!

Share your recipes with us on social media with our hashtag #HeadframeRecipes or send them to marketing@headframespirits.com to be featured on our website!

 

 

Watermelon and whiskey come together in this delicious and refreshing treat. Perfect for beating the summer heat!

 

Ingredients
1 cup Sugar
½ cup Water
8 cups Cubed Watermelon (Seedless works best)
2 tbsp Lemon Juice
3 tbsp Kelley American Single Malt Whiskey

Variation
Try swapping out the Kelley American Single Malt Whiskey for our Dispatch Cinnamon Rye Whiskey for a fuller mouth feel

Procedure
In a small saucepan, combine your sugar and water on medium heat. Cook until dissolved and let cool. This will become a simple syrup but can also be replaced with 3 tbsp agave if you’d prefer.

Blend your watermelon chunks on a low setting for a few moments or until smooth. Take a mesh strainer and press your watermelon puree to get out all the juice.

Once you have all the juice, combine it with your simple syrup mixture (or agave), lemon juice and Kelley American Single Malt Whiskey and stir.

Let freeze for a minimum of 2 hours. This will vary based on your container! We let ours freeze for a day before serving and enjoying.

Share your recipes with us on social media with our hashtag #HeadframeRecipes or send them to marketing@headframespirits.com to be featured on our website!

Just in time for the holidays, these gooey and sticky cinnamon rolls pair perfectly with a snow day. We add our Orphan Girl Bourbon Cream Liqueur for a creamy kick to top them off.

 

Dough
1 packet of Instant Yeast
2 ¾ cups of Flour
3 tbsp Sugar
½ cup Lukewarm Water
¼ cup Milk
2 tbsp Melted Butter
1 Egg

 

Filling
¼ cup Melted Butter
2 tbsp Cinnamon
¼ cup Brown Sugar

 

Glaze
1 cup Powdered Sugar
3 tbsp Melted Butter
1 tbsp Vanilla Extract
1 shot of Orphan Girl Bourbon Cream Liqueur
Pinch of Cinnamon

 

Procedure
In a bowl, start your dough by combining lukewarm water and yeast. Mix until you see bubbles and the yeast dissolves. Add your sugar, milk, egg and melted butter and mix. Slowly fold in the flour. Once combined, loosely cover the bowl of dough in plastic wrap and keep in a warm area of the kitchen for 2 hours or until the dough has doubled in size.

Dough doubled in size

Preheat the oven to 350°F. 

Powder your working surface with flour. Take your dough and begin rolling it out into a rectangular shape. 

Rolling out dough

Mix all of your filling ingredients in a bowl and spread evenly across the dough. 

Take the long side of your dough and begin to roll, like a sleeping bag, the dough into itself. Using a sharp knife, cut the dough vertically to make small pucks – 2 inches thick. Once all your cinnamon rolls have been cut, place them on an oiled cookie sheet and in the oven for 15 minutes or until the dough is firm. 

rolling up dough

dough cut to 2 inches

cinnamon rolls going into the oven

Combine your glaze ingredients into a bowl, saving the Orphan Girl Bourbon Cream Liqueur for last. Immediately pour your glaze over your warm cinnamon rolls and enjoy!

finished cinnamon rolls with glaze

Thank you to Julia Bryant – Barrantes for this delectable dish! Share your recipes with us on social media with our hashtag #HeadframeRecipes or send them to marketing@headframespirits.com to be featured on our website!

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